Cranberry Walnut Soda Bread (Printable)

Lightly sweet Irish soda loaf studded with tart cranberries and crunchy walnuts, perfect warm or with soups.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking soda
05 - 1 teaspoon fine sea salt

→ Add-ins

06 - 3/4 cup dried cranberries
07 - 3/4 cup chopped walnuts

→ Wet Ingredients

08 - 1 3/4 cups buttermilk, plus extra for brushing
09 - 2 tablespoons unsalted butter, melted
10 - 1 large egg

# How to Make It:

01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, and salt.
03 - Stir in dried cranberries and chopped walnuts until evenly distributed and coated with flour.
04 - In a separate bowl, whisk together buttermilk, melted butter, and egg.
05 - Pour wet ingredients into dry. Mix gently with a wooden spoon or hands until a shaggy dough forms, avoiding overmixing.
06 - Turn dough onto a lightly floured surface. Shape into a round loaf approximately 7 inches in diameter.
07 - Place loaf on the prepared baking sheet. Using a sharp knife, cut a deep X on top. Brush surface lightly with buttermilk.
08 - Bake for 35–40 minutes until golden brown and a skewer inserted into the center comes out clean.
09 - Transfer to a wire rack and allow to cool for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • It comes together in under an hour from start to finish, no waiting for rise times or complicated techniques.
  • The cranberries and walnuts create pockets of texture and flavor that make every slice interesting without being fussy.
  • Warm from the oven with good butter, it's proof that simple ingredients can taste genuinely luxurious.
02 -
  • Do not overmix the dough—mix just until the dry ingredients are moistened and a shaggy dough forms, or you'll end up with a dense, tough loaf.
  • Buttermilk is not negotiable; regular milk won't give you the same tender crumb or the acidic reaction that makes the bread rise properly.
  • The X cut on top isn't just decoration—it allows the bread to expand and bake evenly instead of cracking randomly on the sides.
03 -
  • Keep your hands cool and work quickly when shaping the dough; warm hands can make it sticky and hard to handle gracefully.
  • If you're baking at high altitude or in a very dry climate, the dough may need slightly less flour—start with a bit less and add only if needed to reach a shaggy consistency.

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